Kitchen manager jobs in Wilmington, DE - 970 jobs

Job Description RESPONSIBILITY Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards. Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters Collaborate with front-of-house management to deliver seamless guest experiences Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations Analyze kitchen performance and implement improvements to achieve culinary and financial goals Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts Uphold a culture of accountability, structure, and high energy REPORTING RELATIONSHIP Reports to: General Manager and CEO TYPICAL SCHEDULE 5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs. KEY RESULT AREAS KITCHEN OPERATIONS Responsible for the overall performance and standards of the kitchen: Execution of food quality, consistency, and presentation Compliance with company recipes, portioning and prep standards Efficient daily operations and shift readiness Health and safety standards upheld TEAM LEADERSHIP Responsible for hiring, training, developing and retaining top kitchen talent: Training and coaching for performance and development Team morale, accountability and stability FINANCIAL PERFORMANCE Responsible for cost control and profitability of the kitchen: Food cost, inventory management and waste control Budget adherence and kitchen P&L awareness Staffing levels and labor efficiency COLLABORATION Works closely with the front-of-house team: Clear communication and operational alignment Seamless guest experience through FOH and BOH coordination Shared ownership of guest satisfaction COMPLIANCE AND ENVIRONMENT Maintains a safe, clean and organized kitchen environment: Adherence to sanitation and regulatory standards Cleanliness audits and ongoing improvement Job Posted by ApplicantPro

About the Role: To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Responsibilities: Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities Manages inventory efficiently, accurately, and in a cost-effective manner Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation QUALIFICATION REQUIREMENTS Must be able to pass TSA federal background check to work in the airport College coursework with Bachelor's Degree preferred Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred. Prior experience in purchasing and production Previous kitchen experience required.

Schedule: Full-Time | 5 Days/Week | No Nights Daytime kitchen leadership role with no night shifts. Earn $24/hour paid weekly, receive medical benefits, bonus potential, and free parking, while leading a high-volume kitchen with consistent daytime hours in a stable, professional environment. The Role A well-established, high-volume food operation located inside a major Philadelphia public market is hiring a Kitchen Manager / Lead Cook to oversee back-of-house operations. The menu focuses on scratch-made, comfort-driven food prepared with quality ingredients, including breakfast items, burgers, cheesesteaks, fried chicken, and classic pub fare. This is a hands-on leadership role, ideal for a strong breakfast or short-order cook ready to step into management while remaining active on the line - without late nights. Why This Role Works $24/hour, paid weekly Average weekly earnings $1,000-$1,500 Bonus potential based on performance Medical benefits Paid time off Employee dining discounts Free parking No night shifts Daytime hours only (approximately 8:00am-6:00pm) Consistent, high-volume business in a professional kitchen Schedule 50 hours per week 5 days per week Weekends required No evening or late-night shifts What You'll Do Lead daily BOH operations in a high-volume kitchen Train, schedule, and motivate a BOH team of 5-10 Maintain food safety, sanitation, and ServSafe standards Ensure recipe accuracy, portion consistency, and plate presentation Work hands-on during service while leading by example Coordinate with FOH leadership to support smooth service Experience We're Looking For Previous BOH management or lead cook experience Strong breakfast cook background required High-volume, fast-paced, short-order kitchen experience Hands-on experience preparing breakfast items, burgers, cheesesteaks, and fried foods Ability to lift up to 50 lbs and stand for extended shifts Food safety certification preferred Who You Are Clear communicator with a steady leadership presence Calm, organized, and efficient under pressure Self-motivated, reliable, and consistent Comfortable leading while staying hands-on Team-oriented with a respectful, positive attitude Comfortable with repetitive and fast-paced work How to Apply Apply online with your resume and current contact information. Qualified candidates will be contacted directly to schedule a conversation. Applicants must be authorized to work in the U.S. and have reliable transportation.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Chef de Cuisine/Head Chef Popular Tavern & Restaurant, Reopening in Philadelphia, PA Salary: $65,000 - $75,000 + benefits, dining perks, etc. Job Qualifications: Proven experience in a professional kitchen, ideally with Sous Chef experience or higher Strong culinary skills with a focus on presentation and quality Excellent leadership and management skills Ability to work collaboratively with a team Passionate about food and fostering a positive workplace culture Capable of working under pressure and handling multiple tasks efficiently Knowledge of labor and COGS management is a plus Job Responsibilities: As the CDC/Head Chef, you will be expected to: Lead and inspire the culinary team to deliver high-quality, delicious tavern fare Collaborate with the Executive Chef and General Manager on menu development and improvements Oversee kitchen operations and ensure all culinary standards are met Manage kitchen inventory and ordering, ensuring cost control and proper stock levels Train and mentor junior kitchen staff and develop future leaders in the culinary team Ensure health and safety protocols are strictly adhered to, maintaining a clean and safe kitchen environment Work closely with the opening GM and Executive Chef to establish a strong kitchen brand Join us and become the vibrant CDC/Head Chef our team needs to shine! If you're eager to bring your culinary talents to a newly renovated, high-energy location, we want to hear from you. Please email your resume directly to ************************* for immediate consideration.

Now Hiring a Kitchen Manager for PJ Whelihan's Restaurant + Pub in West Chester, PA and surrounding areas! Reports to: General Manager With a name that pays tribute to our founder's grandfather, each PJ Whelihan's has a somewhat unique feel, but all are neighborhood establishments that deliver a great guest experience. Inside you'll find an impressive TV package that helps make PJ's the best place to catch all the sports action around a busy bar with a huge selection of beer on tap, including PJW Copper Lager, the signature house beer brewed by Victory Brewing Company. PJs famous wings are a community tradition that has built loyal customers and true fans. Responsibilities: Achieve company objectives in sales, food quality, food presentation, kitchen safety, sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, presentation and serving standards. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Provide timely and constructive feedback and coaching to employees regarding their performance. Ensure both positive and negative performance is documented and communicated accordingly. Schedule cooks and utility workers as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Partner with the General Manager in making employment and termination decisions for kitchen staff. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the PJW Restaurant Group's receiving policies and procedures. Here's what you need to raise the bar with us: At least 1 year of kitchen manager experience in a high-volume, full-service restaurant concept ServSafe Certification required Ability to lead and make decisions using, restaurant management guidelines Ability to analyze P & L statements and work within a budget A friendly, approachable attitude and ability to communicate effectively to employees, management and guests Have a “can-do” attitude, initiative, and the willingness to learn and execute quickly Ability to manage multiple priorities and tasks Possess basic computer skills and the ability to work with a scheduling, time and attendance and POS system About PJW Restaurant Group PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to. We draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling or watching a line cook grow into a manager. PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best. Nothing moves forward by standing still, so we will continue growing, continue innovating, and continue raising the bar. Pay: $60,000.00 - $65,000.00 per year Benefits: 401(k) & 401(k) matching Dental insurance Employee discount Health insurance Life insurance Paid time off Paid training Referral program Weekly pay Employee perks program #Yellow

Arbor Terrace Willistown is an award- winning senior living community in West Chester, PA. Arbor Terrace Willistown provides Assisted Living and Dementia care for seniors and is currently seeking a dynamic Dining Director to join the team. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

Job Description Thank you for your interest at a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you'll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our kitchen staff work in a fast paced, high energy environment. The responsibility of our kitchen manager is to oversee the production of the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Kitchen Manager is generally offered as a full time restaurant job. Wages discussed at interview. The right candidate will have casual dining restaurant experience and a proven track record in leadership and facilities management. Prior experience as manager, supervisor, crew lead, shift lead, assistant manager, kitchen manager, BOH manager is very helpful to your success at this job. Requirements/Responsibilities We are looking for applicants who exhibit the following qualities: * Consistency and Reliability * Cheerful and Positive Attitude * Values Teamwork * Loves Serving and Helping Others Applicants must be able to: * Work Quickly and Efficiently * Follow Food Safety and Cleanliness Guidelines * Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Kitchen Manager is generally offered as a full time restaurant job The right candidate will have casual dining restaurant experience and a proven track record in leadership and facilities management. Prior experience as manager, supervisor, crew lead, shift lead, assistant manager, kitchen manager, BOH manager very helpful to your success at this job. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

Role OverviewDo you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a Chef Manager for a Corporate Services account which is part of a Global strategic account portfolio located in King of Prussia, PA. This candidate will report directly into a General Manager and directly supervise 4 Sodexo frontline(hourly) employees. This candidate will manage the main cafeteria, which serves as a commissary kitchen for one additional onsite unit. Services to include retail, catering, and micro market oversight. We are looking for a strong culinarian with FOH and BOH skills, strong financial acumen, multi-site experience, and catering experience. What You'll Domanage the daily food production including production planning and controls;ensure Sodexo Culinary Standards including recipe compliance and food quality;manage food costing, controls and compliance;develop menus and manage inventory;have high expectations for customer service and quality of food;have the ability and willingness to develop and train frontline employees;have a passion for food and innovation. knowledge of Sodexo Food Management System (FMS) is preferred. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendspassion for food;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high volume facility; andstrong management skillsstrong knowledge of financials (labor and materials cost) Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Objective: The Kitchen Manager is responsible for assisting the CDC with the leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The Kitchen Manager is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness Provides culinary leadership, including assisting the CDC with all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts accountability for restaurants culinary performance. Builds a winning BOH staff and along with CDC; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of BOH staff. Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness Continually strives to understand culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Assists with sales building events and public relations activities, including dinners, cooking classes, etc. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. Effectively resolves operational challenges and issues. Personal Effectiveness Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. Gets things done, on time and on budget. Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as assigned by the CDC & GM..

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, safety, and presentation. This role involves planning and developing menus, managing food production, supervising kitchen staff, and maintaining compliance with all regulatory and organizational guidelines. The Executive Chef provides leadership in the kitchen, directs daily workflow, and ensures that meals are prepared efficiently, consistently, and to the satisfaction of clients and guests. Key responsibilities include budgeting and cost control, inventory management, recipe development, and maintaining sanitation standards in accordance with health and safety regulations. The Executive Chef collaborates closely with management and frontline teams to support operational goals, create a positive work environment, and drive continuous improvement. This position requires strong culinary expertise, leadership skills, and the ability to manage a fast-paced and dynamic kitchen environment. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food Assist in preparation of budget estimates and justifications for the food service program Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary Interview, select, manage and develop hourly team members Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies Participate in the development and adherence of policies and procedures for the food service program Requirements: A formal culinary degree is preferred 3 or more years of food service chef/management experience Prior experience leading, motivating and developing teams Proven ability in meeting and maintaining budget goals Exceptional written and verbal communication skills Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Full-time Description The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification) Salary Description $70,000-105,000+

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Catering Coordinators primary responsibility is to drive sales and coordinate food and beverage functions Florence Center. This is done by actively seeking out new clients, maintaining relationships with existing clients, preparing accurate Food and Beverage BEOs and Invoices, and ensuring all of the clients Food and Beverage needs are satisfied. This position is also responsible for coordinating and communicating with all aspects of the building for related functions. Essential Duties and Responsibilities Cultivate existing clients and ensure return visits Seek out and cultivate new business for the center. Report on a daily basis to the Director of Food and Beverage information on potential sales leads and existing client relations Accomplish sales goals established by the General Manager and the Food and Beverage Director. Serve as Manager on duty for Select events Hire, train, schedule and supervise Food and Beverage Catering staff. Develop strategies to motivate staff and achieve required goals. Coordinate client meetings with appropriate Florence Center staff to ensure proper customer service is provided Create and negotiate proposals for potential Food and Beverage events to keep within stated goals and proper profit margins for each event while understanding the clients budget Represent the Florence Center in the local Hospitality community events as needed Work closely with Director of Food and Beverage and Executive Chef on menus and food orders Accurately input data into the facilities venue management software and files Create Diagrams and events for F&B related functions Facilitate communication throughout the food and beverage department, ensuring efficient use of resources Ensure adherence to health and safety regulation, labor laws, and company policies Schedule and manage front of house employees to ensure adequate numbers are in place to facilitate food service operations during catered events. Communicate with all departments to ensure setups are completed in a timely manner for said functions, and ensure proper staff is scheduled with the event department for guest safety On Non-Food and Beverage events, coordinate with the clients on all Food and Beverage needs Knowledge, Skills, and Qualifications Two years' experience in the operation and execution of banquets, and other Food and Beverage related items. Bachelors/Associate degree preferred. Must be able to effectively manage many conflicting priorities at one time. Excellent communication skills. Ability to work in a fast-paced environment. Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others while working. Must be able to work under limited supervision. Ability to work in a team environment and interact with all department levels and staff. Excellent organizational skills. Excellent problem solving and decision-making skills. Professional presentation, appearance, and work ethic. Computer knowledge including Microsoft Office and other programs. Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Substantial standing and walking, sitting at computer; not substantially exposed to adverse conditions. Perform office-related functions in standard office setting. Activities occur both inside and outside the Center, some seasonal cold, heat, and humidity. Must be able to work long hours, weekends and/or nights as events dictate. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Applicants that need reasonable accommodation to complete the application process may contact ************. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Food Service Manager DEPARTMENT: Food Service REPORTS TO: Store Director and Director of Food Service FLSA STATUS: Non-Exempt To effectively direct and supervise all functions and activities of the Food Service Department to achieve maximum sales and profit goals. ESSENTIAL JOB FUNCTIONS: Knowledge of merchandising techniques and “special events" within a food service setting. To oversee and execute all operation objects set forth for the Food Service department. The food service department will include all hot foods, salad bar, store made sandwiches and salads.. Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Responsible to check and verify all Food Service department deliveries and invoices to ensure accurate billing from vendors. Responsible for maintain acceptable inventory levels to ensure the highest quality of freshness of all products. Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink. Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period. Responsible to help assist in unloading and transporting the prepared food merchandise to sales floor or storage areas. Maintain sanitation, health, and safety standards in work areas. Assesses sanitation practices and establishes sanitary controls as required by the county and/or state health department and company policy. Handle damages and spoiled products according to company policies and procedures. Ensure favorable image with guests through a clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies. Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink. Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department. Ensure compliance to local, state, and government weights and measures, and food labeling laws. Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles. Supervise and schedule personnel to achieve highest quality of customer service. Abide by and enforce all company policies as stated in the Employee Handbook. SUPPLEMENTAL JOB FUNCTIONS: Conducts regular departmental meetings for the entire staff to communicate plans, programs and policies, in order to teach, resolve problems, and seek suggestions for improvement. To oversee the prepared food department and assist in slicing and making prepared food trays when necessary. Assists in the hiring, training, appraisal, and discipline of the food service employees. MINIMUM KNOWLEDGE, SKILLS AND ABILITIES: Minimum 2 years' prior experience in food service management, retail department management, guest relations, and/or customer service experience. Must have to ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level. Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages. Must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers. Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required. While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+). Situations will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds, Basic computer skills essential with heavy focus on Microsoft programs. Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.

Job Description:The Kitchen Manager at Oyster House is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. Key Responsibilities & Accountabilities: Manage kitchen staff, ensuring proper staffing levels, training, and development. Maintain inventory levels, order supplies, and track food costs to ensure budget compliance. Ensure food safety standards and cleanliness are maintained at all times. Monitor food production to ensure quality, consistency, and efficiency. Develop schedules for kitchen staff and ensure all shifts are covered. Work with the management team to address any operational challenges, including supply chain issues or staffing concerns. Lead by example in providing hands-on assistance in food preparation and kitchen management. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in kitchen management or a similar role, with a strong understanding of kitchen operations. Experience in purchasing, food cost control, and inventory management. Proven ability to lead and develop kitchen teams.

Schedule: Full-Time | 5 Days/Week | No Nights Daytime kitchen leadership role with no night shifts. Earn $24/hour paid weekly, receive medical benefits, bonus potential, and free parking, while leading a high-volume kitchen with consistent daytime hours in a stable, supportive environment. The Opportunity A well-established, high-volume pub-style food operation inside a major Philadelphia public market is hiring a Head Chef / Kitchen Manager to lead back-of-house operations. The kitchen serves comfort-focused, scratch-made food using local ingredients, including breakfast items, burgers, cheesesteaks, fried chicken, and classic pub fare. This is a hands-on leadership role in a daytime-only kitchen, ideal for a strong breakfast or short-order cook ready to step into management without late nights. Why This Role Works $24/hour, paid weekly Average weekly earnings $1,000-$1,500 Performance-based bonus potential Medical benefits Paid time off Employee dining discounts Free parking No night shifts Daytime hours only (approximately 8:00am-6:00pm) Stable, high-volume operation with consistent business Schedule 50 hours per week 5 days per week (weekends required) No evening or late-night shifts What You'll Do Lead daily BOH operations in a high-volume kitchen Train, schedule, and motivate a BOH team of 5-10 Maintain food safety, sanitation, and ServSafe standards Ensure recipe accuracy, portion consistency, and plate presentation Work hands-on during service while leading by example Collaborate with front-of-house leadership to support smooth service Experience We're Looking For Previous BOH management or lead cook experience Strong breakfast cook background required High-volume, fast-paced, short-order kitchen experience Experience preparing breakfast items, burgers, cheesesteaks, and fried foods Ability to lift up to 50 lbs and stand for extended shifts Food safety certification preferred Who You Are Clear communicator with steady leadership presence Calm, organized, and efficient under pressure Self-motivated, reliable, and consistent Comfortable leading while remaining hands-on Team-oriented with a positive, respectful attitude Comfortable with both repetitive and fast-paced work How to Apply Apply online with your resume and current contact information. Qualified candidates will be contacted directly to schedule a conversation. Applicants must be authorized to work in the U.S. and have reliable transportation.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionDescription: The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements: 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification)